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The Health Factory

Zero Maida Milk Bread

Name: Zero Maida Milk Bread
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4no refined flourno artificial preservativesno palm oilno emulsifiershigh fiberno artificial colourslactose-freepregnancy-safenut-freeenjoy in moderation

Serving

50 g

Pack

250 g

Ingredients

Barcode

8908009059307

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 3 ingredients shown

Caution3 of 9 ingredients

Cane SugarCaution

Wheat GlutenCaution

Cultured Wheat FlourCaution

Cleared 6▾

Chakki Fresh Atta (Whole Wheat Flour)Cleared

Milk SolidsCleared

YeastCleared

Rice Bran Oil (Edible Vegetable Oil)Cleared

Iodised SaltCleared

Cultured GlucoseCleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

6/8

claims fully supported

“Zero Maida”true

The ingredient list contains only whole wheat flour (chakki atta), wheat gluten, and cultured wheat flour — no maida (refined white flour) is present.

“No Chemical Preservatives”true

Preservation is achieved via cultured wheat flour and cultured glucose — both fermentation-derived biopreservatives that are regulated as natural/clean-label alternatives to synthetic preservatives such as calcium propionate or sodium benzoate. No synthetic preservative E-numbers are present.

“No Colours”true

No artificial or natural colour additives appear anywhere in the ingredient list.

“No Palm Oil”true

The only fat source listed is rice bran oil; no palm oil or palm-derived fractions are present.

“No Emulsifiers”true

No emulsifiers (e.g. lecithin, mono- and diglycerides, DATEM) appear in the ingredient list.

“Source of Protein & Fibre”true

Per 100 g: protein 11.12 g (≈17.4% of energy), dietary fibre 6.18 g. FSSAI 'source of protein' requires ≥10% energy from protein; this product meets both thresholds comfortably.

“Source of Calcium”misleading

Calcium per serving (50 g) is 86.07 mg, contributing only 8.61% of adult RDA per the label's own %RDA panel. FSSAI regulations require ≥15% RDA per serving to bear a 'source of' nutrient claim; this product falls materially short of that threshold.

“Clean Label Promise”unverified

The product avoids synthetic preservatives, artificial colours, palm oil, emulsifiers, and maida, which aligns with common clean-label definitions. However, 'clean label' has no regulatory definition under FSSAI, and the product still contains separately added wheat gluten, fermented biopreservatives, and added sugar, which some consumers and industry bodies may not consider strictly clean-label.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

No refined flour (maida) — 100% whole wheat base
No synthetic chemical preservatives — fermented alternatives used
No palm oil — rice bran oil used instead
No artificial colours or emulsifiers
Moderate dietary fibre (6.18 g per 100 g)
Zero trans fat

Working against

NOVA 4 ultra-processed — contains fermented preservatives not used in home kitchens
Contains added sugar (cane sugar, ~3.92 g/100 g)
Contains wheat gluten as a separate added ingredient
Calcium 'source' claim overstated — only 8.6% RDA per serving
May-contain facility risk for nut and soy allergy sufferers
Absolute avoidance required for celiac disease due to multiple gluten sources

Who should approach with care

Gluten Intolerance — The product contains three separate gluten sources — whole wheat flour, added wheat gluten, and cultured wheat flour — making it completely unsuitable for individuals with celiac disease, in whom even trace gluten triggers autoimmune intestinal destruction.

Lactose Intolerance — Milk solids (6%) contribute lactose; individuals with lactose intolerance may experience bloating, cramping, and diarrhoea and should assess tolerance based on their personal threshold.

Infants — The product contains iodised salt (contraindicated in infant foods due to immature renal function per FSSAI infant food regulations), gluten (introduction timing matters for celiac risk in genetically predisposed infants), and fermented biopreservatives lacking dedicated infant safety data.

Diabetes — Cane sugar raises postprandial blood glucose, and the whole-wheat carbohydrate load (22.76 g/50 g serving) requires careful carbohydrate counting; portion control is essential for individuals with type 1 or type 2 diabetes.

Hypertension — Sodium from iodised salt and cultured glucose totals approximately 246 mg per 100 g; individuals on sodium-restricted diets should account for cumulative sodium from multiple servings.

Kidney Disease — Elevated phosphorus and potassium from whole wheat flour and milk solids, combined with sodium from salt and cultured glucose, requires monitoring under renal dietitian supervision in patients with chronic kidney disease.

Heart Disease — While rice bran oil and whole wheat offer some cardiovascular benefit, the sodium content and added sugar from cane sugar are relevant for patients on clinician-prescribed heart-disease diets.

Thyroid Disease — Iodised salt can precipitate iodine-induced thyrotoxicosis or exacerbate autoimmune thyroid conditions such as Hashimoto's thyroiditis or Graves' disease; individuals with pre-existing thyroid disorders should seek medical guidance.

Pregnancy — Iodine requirements rise to 200–250 µg/day during pregnancy and iodised salt alone is often insufficient; both iodine deficiency and excess are harmful to fetal neurodevelopment, so clinician guidance on total iodine intake is needed.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA) and a clinician should assess whether iodised salt from this product contributes adequately without excess to breast milk iodine content.

Ibs — Whole wheat flour, wheat gluten, and cultured wheat flour all contribute fructans (high-FODMAP fermentable carbohydrates), which can trigger bloating, cramping, and altered bowel habits in individuals following a low-FODMAP protocol.

Ibd — Multiple wheat-derived ingredients including cultured wheat flour may aggravate intestinal inflammation during active Crohn's disease or ulcerative colitis flares; a gastroenterologist should be consulted about wheat intake.

Gout — Yeast is among the richest dietary purine sources, and sucrose from cane sugar elevates serum urate via fructose metabolism, both of which can precipitate or worsen gout attacks.

Phenylketonuria — Milk solids and wheat proteins are significant sources of phenylalanine; individuals with PKU must carefully account for phenylalanine contribution from this product within their strictly controlled low-phenylalanine diet.

Children — Added cane sugar, even in moderate amounts, contributes to free-sugar intake in children's diets; WHO recommends limiting free sugars to below 10% of total energy in children to reduce dental caries and unhealthy weight gain risk.

The full analysis

This bread targets health-conscious Indian consumers who want to avoid refined flour, palm oil, and chemical additives in their everyday bread. While the 'zero maida' positioning is genuine and the ingredient list is shorter than most commercial breads, the product is still NOVA 4 ultra-processed because it contains two fermentation-derived preservatives — cultured wheat flour and cultured glucose — that are not typical home-kitchen ingredients. The calcium 'source' claim is overstated at 8.6% RDA per serving against the 15% FSSAI threshold. The most useful takeaway: this is a meaningfully cleaner bread than most commercial options, but it remains an ultra-processed product and is categorically off-limits for anyone with celiac disease or wheat allergy.

FSSAI licence

11522998000168 (M1)

Manufacturer

Manufactured By: refer to last two characters of batch no. and scan QR code for unit address and FSSAI Lic. no.

Region

Source

MANUAL

Analysis

Independently researched